Rambling Rice

All my life I've wanted to know how to cook that perfect fluffy rice you get at Chinese restaurants. But I wanted to cook all kinds of rice recipes with the rice really fluffy and perfect. I think I've had the worst experiences cooking rice than any other thing I've ever attempted to cook.

I normally use the 5 minute rice just because it's basically fail safe. But all the wonderful recipes I really have wanted to make call for 'real rice' and not the quickie kind.

Once when I had dinner guests the rice recipe was such a disaster that it turned out more like rice soup. I KNOW I put the right amounts of rice and water in and it still turned out like soup. It had to cook an extra hour (holding dinner up) with a paper towel in between the lid and pot, as my dinner guest recommended, before it was finally anything near right.

I've had so many horrible rice adventures that I finally almost gave up and now I'm determined to get it right. I love rice so why not learn to cook it correctly. And there are so many wonderful rice recipes from all over the world that I decided to research and find ones that sound really great and try them, sharing the results (or the actual food itself) with you.

But first....I need to learn the very explicit and correct way to cook rice so that it's perfect every time and that is what I'm in the process of doing.

I've researched how to cook rice all the world. Africa, Brazil, France, Spain, Indonesia, Russia, China, Iran, Afghanistan, et al. The same basic principles always apply. There are definite dos and don'ts. This is what I have basically come up with:

How to Cook Rice

One cup of raw rice yields about three cups of cooked rice.

There are hundreds of different varieties of rice grown worldwide, but most cooks only need to know a few basic ratios to cook rice perfectly.

1. There are short-grain, medium-grain, and long-grained varieties of rice: each type is used for different types of rice dishes and cuisines.

• White rice has been milled to remove the outer husk--the bran and the germ of the grain--and cooks more quickly than brown rice.
• Arborio rice is an example of a medium-grained, starchy rice used to make risotto. The constant stirring required during the cooking process releases starch that helps thicken the dish.
• Glutinous rice, also known as "sticky rice" is used in Asian specialties. It's a short-grained rice that is generally steamed, not boiled.
• Basmati rice is an elegant and fragrant long-grained rice grown in areas of India and Pakistan.
• Wild rice is actually a grass seed and is not considered a "true" rice, although it's often found in rice blends and pilaf mixes.

2. White rice is highly refined and polished and does not require washing before cooking. Recipes using other types of rice, such as Basmati, occasionally call for soaking or rinsing the rice before cooking to remove extra starch.

3. To cook long-grained white rice:

Put 1 cup of rice and 1½ cups of water in a small (one-quart) saucepan with a tight-fitting lid.

4. Bring the water to a boil over high heat. Steam should be coming out from under the lid; keep the pot covered and don't peek under the lid. (For novice rice cooks, a glass lid is a big help.)

5. Reduce the heat to very low. The rice grains swell as they absorb the water. If the temperature is too high, the bottom of the pan of rice can scorch while the top rice is still undercooked. Set a timer for 20 minutes.

6. When the timer rings, turn off the burner and remove the pan from the heat. Let the rice sit, covered, for an additional 5 minutes (and no peeking under the lid--the steam will escape).

7. Remove the lid and fluff the rice with a fork to separate the grains.

• You can serve the rice immediately, or put the lid back on to keep it warm while you finish cooking the rest of your meal.
• To chill rice for a salad, spread it out on a sheet pan to cool quickly.
• For food safety reasons, rice should never be left out at room temperature longer than two hours.

8. Other rice cooking ratios:

Follow directions on the package, or use these guidelines:

To cook brown rice:
Use 1 cup of rice and 2 cups of water. Bring the water to a boil, reduce the heat, and simmer for 45 minutes. Let stand, covered, for 10 minutes before serving.

To cook basmati or jasmine rice: Follow the instructions for long-grained white rice.

To cook wild rice: Use 1 cup of rice to 3 cups of water. Bring the water to a boil, reduce the heat, and simmer for 45 minutes. Let stand, covered, for 10 minutes before serving.

To cook rice pilaf:
For pilaf dishes, rice is sauteed in oil in order to keep the grains separate during cooking. Cook the rice, stirring constantly, for 2 to 3 minutes or until the rice becomes translucent before adding the cooking liquid. Pilafs can be made on the stovetop or in the oven.

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Those are the basics! But I have also heard some things to the contrary. Such as, one should always soak any kind of rice in cold water for 30 minutes before cooking and also that no matter what kind of rice it is the ratio of rice to liquid should always be 1 part rice to 2 parts liquid. And NO lifting the lid until it is done. Majorly important! (So I have read) It does go along with my experiences, however. I know I have always peeked and stirred and fooled with the temperature. No wonder I've had so much back luck with rice.

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Now, in my search for some recipes to try I have found these to be the most interesting to me and I'm just dying to try them.

They are in no particular order but they're from all over the world.

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Mexican Rice II

By: Mommyto2

"This is a wonderful side dish for any Mexican dinner."

Prep Time:
5 Min

Cook Time:
25 Min

Ready In:
30 Min

Servings 4

INGREDIENTS:

• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Directions

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

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Mexican Rice III

By: ALANASMOM

"This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock."

Ingredients

* 1 cup long grain white rice
* 1 tablespoon vegetable oil (do not use olive oil as it will burn the rice)
* 1 1/2 cups chicken broth
* 1/2 onion, finely chopped
* 1/2 green bell pepper, finely chopped
* 1 fresh jalapeno pepper, chopped
* 1 tomato, seeded and chopped
* 1 cube chicken bouillon
* salt and pepper to taste
* 1/2 teaspoon ground cumin
* 1/2 cup chopped fresh cilantro
* 1 clove garlic, halved

Prep Time:
5 Min
Cook Time:
25 Min
Ready In:
30 Min


Directions:

1. In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

Alternate directions from a review:

(Authentic or not, this is a fabulous recipe...I leave out the bell pepper though simply because I don't like it. Also, brown the rice along with the onion and garlic for best flavor, and squeeze in the juice of 1/2 fresh lime just before covering. THE SECRET TO GETTING THE RICE TO "FLUFF UP" is 1) use long grain white rice, 2) make sure whatever liquid you use is HOT when you add it, 3) ALWAYS use twice as much liquid as rice (1 cup rice, 2 cups chicken broth or water) and 4) once you cover your pot and turn your burner to low, DON'T TOUCH the rice, DON'T LIFT the lid, don't stir it, let it do it's thing. After 20 minutes turn burner off but let the pot sit for at least another 5 - 10 minutes before removing the lid. You will have perfect rice, every time.)

*Another secret to perfect rice is to soak the rice in cold water for 30 minutes and then drain, prior to cooking.

Nutritional Information
Servings Per Recipe: 6
Amount Per Serving
Calories: 159
* Total Fat: 2.9g
* Cholesterol: 2mg
* Sodium: 675mg
* Total Carbs: 29.2g
* Dietary Fiber: 1.1g
* Protein: 3.4g

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African Vegetable Rice This recipe is easy to make, and can be made in an hour and a half . A vegetarian recipe that can be made Vegan by substituting oil for butter. . This tasty dish from West Africa can make an ideal light meal. Try with a lentil soup or dal or plain yogurt or baked salmon. Ingredients - Serves 4-6 12 oz. [2 cups] long-grain rice, washed, soaked in cold water for 30 minutes and drained 2 cups chicken broth 3 chicken bullion cubes 2 teaspoons salt 1/2 teaspoon cayenne pepper 4 oz. [1/4 cup] butter [or 4 tablespoons veg. oil] 1 large fresh jalapeno pepper, seeded and finely chopped 1 large-sized white onion, finely chopped 3 large tomatoes, seeded, and chopped I large yellow pepper, white pith removed, seeded and finely chopped 2 celery stalks, trimmed and finely chopped 8 oz. broccoli, trimmed and chopped in small bits 8 oz. mushrooms, washed and finely sliced 1 teaspoon garlic powder 1/4 teaspoon cayenne pepper Preparation 1. Put the rice in a large saucepan. Pour over the broth and chopped jalapeno and add 1/2 teaspoon garlic and 1 1/2 teaspoons of the salt. 2. Place the pan over moderately high heat and bring the water to the boil. Cover the pan, reduce the heat to low and simmer the rice for 30 to 35 minutes or until all the liquid has been absorbed and the rice is tender. Remove the pan from the heat and set aside. Once covered do not lift lid. 3. In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Add the tomatoes, yellow pepper, celery and broccoli. Fry, stirring frequently, for 10 minutes or until the vegetables begin to soften. Add the mushrooms to the pan and fry, stirring frequently, for a further 3 minutes. Season with the remaining salt, garlic and the cayenne. 4. Add the rice to the pan and stir the mixture until it is combined. Cook, stirring frequently, for a further 10 minutes or until the mixture is thoroughly heated through. Remove the pan from the heat and serve at once.

United States Wild Rice with Mushrooms This is a simple yet delicious dish. It can be served as a side dish to the main dish or can be served as a light meal with hummus or any bean dish. Serve with tossed salad, crusty European bread and wine. This recipe is easy to make, and can be made under 40 minutes. Ingredients - Serves 6 2 oz. [1/4 cup] butter 1 medium-sized onion, finely chopped I celery stalk, trimmed and finely chopped 8 oz. [1 1/3 cups] wild rice, washed, soaked overnight and drained 6 oz. button mushrooms, wiped clean and halved 16 fl. oz. [2 cups] home-made chicken or vegetable stock 1 teaspoon salt ½ teaspoon freshly ground black pepper 2 oz. [1/2 cup] slivered almonds, toasted Preparation In a large, heavy-based saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and celery and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Stir in the rice and mushrooms and fry, stirring constantly, for 3 minutes. Pour over the stock and season the mixture with the salt and pepper. Increase the heat to high and bring the liquid to the boil. Reduce the heat to low, cover the pan and simmer the mixture for 20 minutes or until the rice is tender and all the liquid has been absorbed. Remove the pan from the heat. Spoon the mixture into a warmed serving dish. Sprinkle over the toasted almonds and serve immediately.

____________________________________________________________ Brazil Brazilian Rice This is a simple rice recipe from Brazil. It is used instead of plain rice. Use it with well seasoned curried dishes. This recipe is easy to make and can be made under half hour. Ingredients - Serves 4-6 4 tablespoons olive oil 1 medium-sized onion, thinly sliced 12 oz. [2 cups] long-grain rice, washed, soaked in cold water for 30 minutes and drained 2 tomatoes, blanched, peeled and chopped 1 teaspoon salt 1 1/4 pints [3 1/8 cups] boiling water Preparation In a large saucepan, heat the oil over moderate heat. Add the onion and fry, stirring constantly, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the rice and fry for 5 minutes, stirring constantly. Add the tomatoes and salt. Cook for 2 minutes and then pour in the boiling water. Reduce the heat to low, cover the pan and simmer for 15 to 20 minutes, or until the rice is cooked and all the liquid has been absorbed. Turn the rice into a warmed serving dish and serve immediately _________________________________________________________________ Greece Pilaff 'a la Grecque This dish makes a wonderful addition to a Greek menu. Serve with Greek yogurt, salad, sauteed vegetables and Greek wine. This recipe is easy to make, and quick to make. Ingredients - Serves 4-6 2 oz. [1/4 cup] plus 1 tablespoon butter 1 onion, finely chopped 2 garlic cloves, crushed 12 oz. [2 cups] long-grain rice, washed, soaked in cold water for 30 minutes and drained 8 oz. button mushrooms, wiped clean 1 teaspoon salt ½ teaspoon black pepper 1 ½ pints [3 3/4 cups] hot chicken stock 1 bay leaf thinly pared rind of 1 lemon, in one piece GARNISH 2 tablespoons slivered almonds 2 tablespoons raisins 8 large black olives, stoned Preparation In a saucepan, melt 2 ounces [1/4 cup] of the butter over moderate heat. When the foam subsides, add the onion and garlic and fry for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the rice and cook, stirring constantly, for 5 minutes. Add the mushrooms, and cook, stirring constantly, for 3 minutes. Stir in the salt and pepper and pour in the stock. Increase the heat to high and add the bay leaf and lemon rind. When the stock is boiling vigorously, cover the pan, reduce the heat to low and simmer for 15 to 20 minutes or until the rice is tender and all the liquid has been absorbed. Meanwhile, in a small frying-pan, melt the remaining butter over moderate heat. When the foam subsides, add the almonds and raisins and fry them, stirring constantly, for 5 minutes or until the almonds are browned and the raisins puffed up. Remove the pan from the heat. Remove the pilaff from the heat. Remove and discard the bay leaf and the lemon rind. Spoon the pilaff on to a warmed serving planer and scatter the almonds, raisins and the olives over the top. Serve immediately. _________________________________________________________________ Tonight I'm going to try the Mexican Rice III as a side dish with backed Tony Chachere's seasoned catfish. I'm hoping it will turn out good. I'll let you know! I love you!!!